Tweet
Daily routine
Hi Guy's
Back again with another excellent installment!
mping, I believe the 'ang pows' you mention in the Lion Dance.
are the same as those in the previous passage- red envelopes containing money.
Mbyte, at present there is no news on the publication and unfortunatley for me, I don't have any further chapters of Sifu's Bio.
This time we get to find out what Uncle Righteousness' daily routine was. I think there will be a few suprises in the for you!
I'm realy glad you are still enjoying the thread and look forward to hearing your thoughts on this next passage.
Ok enjoy!
Teaching Kungfu and practicing tit-ta were Uncle Righteousness' hobbies. These hobbies were considered honorable, and they earned for him much esteem in the Chinese community. His occupation, however, was less prestigious. He was a butcher by profession, slaugh¬tering cows at the Penang Abattoir.
At about ten every morning he finished work. Then he cycled to town and distributed cows' entrails to hawkers selling beef-soup mee. He usually had lunch at one of his favourite restaurants such as Tai Tung and Yaw Kee, which still do business today. After lunch he always had a few rounds of drinks. His favourite was Guinness Stout. Uncle Righteousness usually drank in company, "conversing about heaven and talking about earth", and laughing without any cares of the world. Sometimes, he drank alone. These were the moments, he told me, when he could have some thoughts to himself.
At about four o'clock in the afternoon Uncle Righteousness returned home to his little cottage at Dato Kramat Road. At that time, this was considered a suburb, a short distance from the city of Penang on the way to the famous village of Ayer Itam, where the Temple of Eternal Bliss -- the largest Chinese temple in the world outside China -- is situated. But the Dato Kramat Road area has developed greatly, and is now part of the busy, expanding city.
At home Uncle Righteousness retreated into the banana grove beside his house to have a short nap on his favourite deck-chair. I had been at this banana grove countless times to chit-chat with my master. I remember clearly that it was here that he showed me some Shaolin staff techniques, and asked me to seek out and learn the wondrous "Six and a Half Points Staff Set". I also remember that here he told me many stories of the past. But what I remember most of this grove was its very strong, distinct bovine smell. Here, Uncle Righteousness used to prepare cakes of cows' fat, which he would sell to makers of soap and grease.
Dinner was the time when my master could be with his wife and children. He had a daughter, who was the eldest, and three sons. Later he adopted another dau¬gh¬ter. Contrary to some old-fashioned Kungfu masters who taught Kungfu only to sons and never to daughters for fear that their jealously guarded Kungfu secrets would leak out of the family when their daughters married, Uncle Righteousness taught Kungfu to his daughter only, and not his sons. He told me that his sons were naughty and might abuse Kungfu. "Teaching them Kungfu is like adding wings to tigers," he said. After his death, however, his youngest son Lai Chak Hong ( ), who was nick-named "Big Rice-Devouring Worm" when he was small, practiced Kungfu at Chin Wah Kungfu Gymnasium under my senior classmate Wong Choy Wah.
Twice a month, on the second and the sixteenth day of the Chinese calendar, my master's friends and disciples converged at his cottage to dine and wine. The main dish was a pot-pourri of various parts of a cow or a bull, brewed for many hours in a great mixture of Chinese medicinal herbs. The chief ingredient of this pot-pourri was a bull's penis. According to Chinese medical knowledge, the bull's penis, especially brewed with special herbs, is excellent for promoting a man's virility. Judging from the amorous adventures and enviable endurance of some of these diners, there is no denying of the claim of this traditional Chinese recipe. However, I did not join the pot-pourri party, not that I was a small boy then and had no use of the bull's penis soup, but that at that time my mother forbade me to eat beef.
Below some period marketing for Si Gung Lai Chin Wah’s favourite beverage….. Guinness!
I love these old adverts!
Hi Guy's
Back again with another excellent installment!
mping, I believe the 'ang pows' you mention in the Lion Dance.
are the same as those in the previous passage- red envelopes containing money.
Mbyte, at present there is no news on the publication and unfortunatley for me, I don't have any further chapters of Sifu's Bio.
This time we get to find out what Uncle Righteousness' daily routine was. I think there will be a few suprises in the for you!
I'm realy glad you are still enjoying the thread and look forward to hearing your thoughts on this next passage.
Ok enjoy!
The Master's Daily Routine
Teaching Kungfu and practicing tit-ta were Uncle Righteousness' hobbies. These hobbies were considered honorable, and they earned for him much esteem in the Chinese community. His occupation, however, was less prestigious. He was a butcher by profession, slaugh¬tering cows at the Penang Abattoir.
At about ten every morning he finished work. Then he cycled to town and distributed cows' entrails to hawkers selling beef-soup mee. He usually had lunch at one of his favourite restaurants such as Tai Tung and Yaw Kee, which still do business today. After lunch he always had a few rounds of drinks. His favourite was Guinness Stout. Uncle Righteousness usually drank in company, "conversing about heaven and talking about earth", and laughing without any cares of the world. Sometimes, he drank alone. These were the moments, he told me, when he could have some thoughts to himself.
At about four o'clock in the afternoon Uncle Righteousness returned home to his little cottage at Dato Kramat Road. At that time, this was considered a suburb, a short distance from the city of Penang on the way to the famous village of Ayer Itam, where the Temple of Eternal Bliss -- the largest Chinese temple in the world outside China -- is situated. But the Dato Kramat Road area has developed greatly, and is now part of the busy, expanding city.
At home Uncle Righteousness retreated into the banana grove beside his house to have a short nap on his favourite deck-chair. I had been at this banana grove countless times to chit-chat with my master. I remember clearly that it was here that he showed me some Shaolin staff techniques, and asked me to seek out and learn the wondrous "Six and a Half Points Staff Set". I also remember that here he told me many stories of the past. But what I remember most of this grove was its very strong, distinct bovine smell. Here, Uncle Righteousness used to prepare cakes of cows' fat, which he would sell to makers of soap and grease.
Dinner was the time when my master could be with his wife and children. He had a daughter, who was the eldest, and three sons. Later he adopted another dau¬gh¬ter. Contrary to some old-fashioned Kungfu masters who taught Kungfu only to sons and never to daughters for fear that their jealously guarded Kungfu secrets would leak out of the family when their daughters married, Uncle Righteousness taught Kungfu to his daughter only, and not his sons. He told me that his sons were naughty and might abuse Kungfu. "Teaching them Kungfu is like adding wings to tigers," he said. After his death, however, his youngest son Lai Chak Hong ( ), who was nick-named "Big Rice-Devouring Worm" when he was small, practiced Kungfu at Chin Wah Kungfu Gymnasium under my senior classmate Wong Choy Wah.
Twice a month, on the second and the sixteenth day of the Chinese calendar, my master's friends and disciples converged at his cottage to dine and wine. The main dish was a pot-pourri of various parts of a cow or a bull, brewed for many hours in a great mixture of Chinese medicinal herbs. The chief ingredient of this pot-pourri was a bull's penis. According to Chinese medical knowledge, the bull's penis, especially brewed with special herbs, is excellent for promoting a man's virility. Judging from the amorous adventures and enviable endurance of some of these diners, there is no denying of the claim of this traditional Chinese recipe. However, I did not join the pot-pourri party, not that I was a small boy then and had no use of the bull's penis soup, but that at that time my mother forbade me to eat beef.
Below some period marketing for Si Gung Lai Chin Wah’s favourite beverage….. Guinness!
I love these old adverts!
Keep them coming Siheng Robin. 
Smile from the heart!
Comment